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Thanks for the recipe, I copied it off for some of the others in my
office...
My Favorite...and much quicker
Boil the ribs to make sure they are cooked. Then slow cook over smoking wood
chips of Alder, Apple, or Mesquite...
Brush on the "Secret Sauce" turning frequently till it candies on the ribs.I
like dipping the whole half back into the mixing bowl of sauce to coat and
cool the ribs.
"Tom's Secret Sauce"
One bottle of Russian Dressing, Wishbone prefered to Kraft
One envelop of dehydrated onion soup mix, Lipton...beefy style the best
One jar or apricot jam
add some water to hydrate the dried onions and thin the sauce
adjust the portions to taste
The result is a flavor no one can recognize completely, but everyone raves
about it.
For as simple as it is it's a sure hit especially on short notice.
Let me know privately if anyone follows through on it, how you like it.
Oh.... and marinate liberally with beer during and after eating
Tom
----- Original Message -----
From: "Don Thompson" <detomps@xxxxxxxxxxx>
To: <realtraders@xxxxxxxxxxxxxxx>
Sent: Friday, August 03, 2001 12:09 PM
Subject: [RT] Rib system *** Not related to Trading***
> Since it is August an people will have free time on thier hands and like
to
> eat..
> Here is my favorite marinade recipe for pork ribs..
>
>
>
> Take about a two quarts of SoySauce.
> Add about 2.5 cups of water maybe 3.
> Take a whole bulb of garlic, crush each clove and remove the skin, mince
> or place, after removing all the skin, into a blender or other mechanical
> chopper and mince.
> Put this into the mixture.
> Add about 1/3 to 1/2 cup of Tabasco sauce. And/or some chopped Cayenne
> peppers for extra punch
> Add about 1/3 to 1/2 cup of Worchester Sauce. With the above taste the
> initial mixture of Soy Sauce and water
> to get an idea of what your base is.
> Then after adding the Tabasco, determine the level of spiciness, it should
> make an impression on your tongue. It should
> last more than about 30 seconds or so. The Tabasco seems to cook out,
> losing its effectiveness, so you have to compensate a
> bit. The chopped cayenne pepper does add an interesting local impact on
the
> ribs. Don't add but a couple of tablespoons if you want.
>
> Likewise for the Worchester sauce, you want to just begin to taste it.
> Worchester leaves that tamarind taste, so that is something
> you need to taste for.
>
> Then marinade those ribs in the sauce for about 6 to 8 hours. I will
> occasionally go over and nip a small piece of the meat off and cook it
> in a microwave, to tender and taste it. This way I can understand how
much
> salt has migrated into the meat. If you leave them in over night
> it won't kill the ribs but they will be pretty salty..
>
> Cooking,,,,
>
> If you have a charcoal grill, the idea is to slow cook these boys. What I
> do with a small batch for the Weber is this:
> A regular Webber might cook a whole package of ribs, maybe 1 and a half.
>
> I have two small stainless steel bowls that I fill with water, just
beneath
> the brim. I start my coals and then place them snug, on one side of the
> Weber, I take about a 20" length of aluminum foil, fold in half length
> wise. I place this foil so that it will be between the ribs and the coals,
> yet leave a kind of opening on the top to heat the bowls of water, and as
a
> place to put the overnight water-soaked mesquite wood for smoke.
>
> Then I place the grill on the Weber, throw on some wood chips, put the
bowls
> on top of the grill directly over the coals, put the ribs on and ..
> let them cook. I watch to make sure the smoke is coming out of the Weber
at
> all times, so it means putting on wood chips about every half hour or so.
> Usually, this takes about 2 hours to cook. regulate your heat by how many
> coals you initially put on..
> If you have a smoker, I smoke them for about 8 hours..
>
> Don
>
>
>
>
>
> To unsubscribe from this group, send an email to:
> realtraders-unsubscribe@xxxxxxxxxxxxxxx
>
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
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